I made this for dinner, it was good with one problem. The

light cream separated into curds in an ugly way, very

unappetizing. Culprit: the lemon or the heat?

Pork Chops Baked in Foil

Ingredients: Serves 4


Large pork chops x 4
Mushrooms 0.5lb
Butter
Salt and Pepper
Half a Lemon Juice
Plain Flour 1 tbsp
Double Cream 8 tbsp

Preparation:


1. Melt the Butter in the Frying Pan and brown the chops on both
sides. Transfer them to a piece of foil.
2. Slice the Mushrooms and add to the Frying Pan, sauté quickly and
pour on the Lemon Juice. After a minute add the Plan Flour and cook for
another minutes or two.
3. Season the chops with the Salt and Pepper and spoon on the
Mushroom mix. Add the Cream.
4. Wrap the foil around the mix and cook for an hour in the Oven at
180degC.

On Tue, 11 Oct 2005 18:33:17 -0400, "Nancy Young"
> wrote:

>I made this for dinner, it was good with one problem. The
>
> light cream separated into curds in an ugly way, very
>
>unappetizing. Culprit: the lemon or the heat?
>
>Pork Chops Baked in Foil
>
I think the problem was the lemon juice. Leave it out, or add just
before serving

Kathy in NZ wrote:
> On Tue, 11 Oct 2005 18:33:17 -0400, "Nancy Young"
> > wrote:
>
> >I made this for dinner, it was good with one problem. The
> >
> > light cream separated into curds in an ugly way, very
> >
> >unappetizing. Culprit: the lemon or the heat?
> >
> >Pork Chops Baked in Foil
> >
> I think the problem was the lemon juice. Leave it out, or add just
> before serving

Or maybe use dried lemon zest (I use Penzey's) for the lemon flavor
without the curdling action.

Carol

On Wed 12 Oct 2005 02:14:43a, Damsel wrote in rec.food.cooking:

>
> Kathy in NZ wrote:
>> On Tue, 11 Oct 2005 18:33:17 -0400, "Nancy Young"
>> > wrote:
>>
>> >I made this for dinner, it was good with one problem. The
>> >
>> > light cream separated into curds in an ugly way, very
>> >
>> >unappetizing. Culprit: the lemon or the heat?
>> >
>> >Pork Chops Baked in Foil
>> >
>> I think the problem was the lemon juice. Leave it out, or add just
>> before serving
>
> Or maybe use dried lemon zest (I use Penzey's) for the lemon flavor
> without the curdling action.
>
> Carol

A few drops of lemon oil will work well, too.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

Wayne Boatwright wrote:
> On Wed 12 Oct 2005 02:14:43a, Damsel wrote in rec.food.cooking:
>
> >
> > Kathy in NZ wrote:
> >> On Tue, 11 Oct 2005 18:33:17 -0400, "Nancy Young"
> >> > wrote:
> >>
> >> >I made this for dinner, it was good with one problem. The
> >> >
> >> > light cream separated into curds in an ugly way, very
> >> >
> >> >unappetizing. Culprit: the lemon or the heat?
> >> >
> >> >Pork Chops Baked in Foil
> >> >
> >> I think the problem was the lemon juice. Leave it out, or add just
> >> before serving
> >
> > Or maybe use dried lemon zest (I use Penzey's) for the lemon flavor
> > without the curdling action.
> >
> > Carol
>
> A few drops of lemon oil will work well, too.

Or a fine mist of Lemon Pledge.

Carol

"Damsel" > wrote in message
ups.com...
>
> Wayne Boatwright wrote:
>> On Wed 12 Oct 2005 02:14:43a, Damsel wrote in rec.food.cooking:

>> > Kathy in NZ wrote:
>> >> On Tue, 11 Oct 2005 18:33:17 -0400, "Nancy Young"
>> >> > wrote:
>> >>
>> >> >I made this for dinner, it was good with one problem. The
>> >> >
>> >> > light cream separated into curds in an ugly way, very
>> >> >
>> >> >unappetizing. Culprit: the lemon or the heat?
>> >> >
>> >> >Pork Chops Baked in Foil
>> >> >
>> >> I think the problem was the lemon juice. Leave it out, or add just
>> >> before serving
>> >
>> > Or maybe use dried lemon zest (I use Penzey's) for the lemon flavor
>> > without the curdling action.
>> >
>> > Carol
>>
>> A few drops of lemon oil will work well, too.
>
> Or a fine mist of Lemon Pledge.

Oh, I do have that! Hmmm ...

Thanks for all of the suggestions, I'll try them next time,
because that sauce was UUUUUGLY.

nancy

On Wed 12 Oct 2005 07:24:12a, Damsel wrote in rec.food.cooking:

>
> Wayne Boatwright wrote:
>> On Wed 12 Oct 2005 02:14:43a, Damsel wrote in rec.food.cooking:
>>
>> >
>> > Kathy in NZ wrote:
>> >> On Tue, 11 Oct 2005 18:33:17 -0400, "Nancy Young"
>> >> > wrote:
>> >>
>> >> >I made this for dinner, it was good with one problem. The
>> >> >
>> >> > light cream separated into curds in an ugly way, very
>> >> >
>> >> >unappetizing. Culprit: the lemon or the heat?
>> >> >
>> >> >Pork Chops Baked in Foil
>> >> >
>> >> I think the problem was the lemon juice. Leave it out, or add just
>> >> before serving
>> >
>> > Or maybe use dried lemon zest (I use Penzey's) for the lemon flavor
>> > without the curdling action.
>> >
>> > Carol
>>
>> A few drops of lemon oil will work well, too.
>
> Or a fine mist of Lemon Pledge.
>
> Carol
>

Actually, I really did mean lemon oil, food grade of course. I have a
local pharmacy order various citrus and spice oils for me that I use in
certain dishes, as well as in canning and pickling. The flavors are very
concentrated and are naturally extracted from the source.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Nancy Young wrote:
> I made this for dinner, it was good with one problem. The
>
> light cream separated into curds in an ugly way, very
>
> unappetizing. Culprit: the lemon or the heat?
>
> Pork Chops Baked in Foil
>
> Ingredients: Serves 4
>
>
> Large pork chops x 4
> Mushrooms 0.5lb
> Butter
> Salt and Pepper
> Half a Lemon Juice
> Plain Flour 1 tbsp
> Double Cream 8 tbsp
>
> Preparation:
>
>
> 1. Melt the Butter in the Frying Pan and brown the chops on both
> sides. Transfer them to a piece of foil.
> 2. Slice the Mushrooms and add to the Frying Pan, sauté quickly and
> pour on the Lemon Juice. After a minute add the Plan Flour and cook for
> another minutes or two.
> 3. Season the chops with the Salt and Pepper and spoon on the
> Mushroom mix. Add the Cream.
> 4. Wrap the foil around the mix and cook for an hour in the Oven at
> 180degC.
>
>
>

I notice that the recipe calls for double cream. But in your comments
you say you used "light cream". If the situation wherever you are is
similar to that in the UK, it would explain the problem. Single cream
(UK) has a lower fat content than double cream. As a result it splits
more readily. Using double cream in sauces helps to prevent splitting -
at the cost of more fat, of course.

RobtE

"RobtE" > wrote

> Nancy Young wrote:
>> I made this for dinner, it was good with one problem. The
>>
>> light cream separated into curds in an ugly way, very
>>
>> unappetizing. Culprit: the lemon or the heat?

>> Double Cream 8 tbsp

> I notice that the recipe calls for double cream. But in your comments you
> say you used "light cream". If the situation wherever you are is similar
> to that in the UK, it would explain the problem. Single cream (UK) has a
> lower fat content than double cream. As a result it splits more readily.
> Using double cream in sauces helps to prevent splitting - at the cost of
> more fat, of course.

Gotcha. I know half and half is prone to separating, I never had that
problem with light cream. I could have used heavier cream, but there
was none in the house and I wasn't about to run out for it. Thanks for
the info.

nancy